Fluffiest Mashed Potatoes Ever
Using a potato ricer ensures light, fluffy spuds. Just stir in salt, butter and cream! These super creamy potatoes are a cinch and can be made in advance and reheated at zero hour.
- Serves
- 6-8
Directions
-
Place halved, peel-on potatoes in a large pot of cold water. Add 2 tablespoons of salt and bring to a boil.
-
Reduce heat and simmer until potatoes are fork-tender but not mushy, 25-30 minutes. Drain, and let sit in the pot off heat while working them through the ricer. Do this step immediately, as cold potatoes will become gummy and harder to rice.
-
Pass each of the potatoes through a ricer or food mill into a large bowl. Since the skins remain, you will need to have a fork handy to pick out the skins as the potatoes are pressed through the ricer.
-
Add butter and 2 tsp. salt and stir until butter is completely incorporated.
-
Stir in the heavy cream then slowly drizzle in the milk until you achieve the desired texture and creaminess. Do not add all the milk if you prefer thicker mashed potatoes.
-
Serve potatoes hot topped with a few grinds of pepper. And more butter!
-
Make Ahead: Mashed potatoes can be made 1 day ahead. Cover and chill. Reheat over medium, stirring often and adding 1/4 cup milk or cream to thin out if necessary.
From Shawnie's class “Thanksgiving Dinner Basics”
